Introduction

This rich and moist chocolate fudge cake is perfect for any chocolate lover seeking a decadent treat. Layers of soft cake are filled and covered with a smooth, luscious fudge frosting that melts in your mouth. It’s a showstopper for birthdays, celebrations, or whenever you need a special dessert.

Chocolate Fudge Cake Recipe - Recipe Image

Ingredients

480 g (3 cups) plain flour
460 g (2 ¼ cups) caster sugar
140 g (1 ¼ cups) cocoa powder
1.5 tsp bicarbonate of soda (baking soda)
1.5 tsp baking powder
1.5 tsp salt
4 large eggs
360 ml (1 ½ cups) buttermilk
120 ml (½ cup) vegetable oil
2 tsp vanilla extract
360 ml (1 ½ cup) boiling water
2 tsp espresso powder (optional)
390 g (2 cups + 2 tbsp) dark chocolate
300 ml (1 ¼ cups) double cream
200 g (¾ cup + 2 tbsp) unsalted butter
160 g (1 cup + 2 tbsp) icing sugar
3 tsp vanilla extract
1 tsp espresso powder (optional, for icing)
0.25 tsp salt

Instructions

Step 1: Preheat your oven to 160°C (320°F). Grease and line four 8-inch cake tins, then set them aside.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Whisk the dry ingredients briefly and set aside.
Step 3: In a separate jug or bowl, combine the eggs, buttermilk, vegetable oil, and 2 teaspoons vanilla extract. Mix until fully combined.
Step 4: Pour the wet mixture into the dry ingredients and beat together until thoroughly mixed. The batter will be thick—that’s perfect.
Step 5: Dissolve 2 teaspoons espresso powder (if using) into the boiling water. With your mixer on low, slowly drizzle in the boiling liquid and mix until the batter is silky smooth and shiny.
Step 6: Divide the batter evenly among the prepared tins. Bake for 20–25 minutes, until the cakes shrink slightly from the edges and are springy to the touch. A skewer inserted should come out clean or with a few moist crumbs.
Step 7: Let the cakes cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
Step 8: For the chocolate fudge icing, place the dark chocolate, double cream, unsalted butter, icing sugar, 3 teaspoons vanilla extract, 1 teaspoon espresso powder (optional), and ¼ teaspoon salt into a saucepan. Heat gently, stirring constantly until everything melts and the mixture is smooth. Remove from heat and allow to cool until thickened but still spreadable.
Step 9: Once both cake layers and frosting are completely cool, spread some chocolate fudge icing between each cake layer to assemble. Use the remaining icing to cover the top and sides of the cake evenly.
Step 10: Serve and enjoy your delicious, homemade chocolate fudge cake!

Tips & Variations

Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
Adding espresso powder enhances the chocolate flavor but can be omitted if preferred.
For a richer taste, use high-quality dark chocolate with at least 70% cocoa solids.
Try adding a pinch of cinnamon or chili powder to the batter for a subtle spicy twist.
If you don’t have four cake tins, bake the cake in batches, or use fewer tins and split layers carefully after cooling.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, bring it to room temperature for about 30 minutes for the best texture and flavor. You can also freeze the cake (without frosting) for up to 2 months; thaw overnight in the refrigerator before icing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without espresso powder?

Yes, espresso powder is optional and is used to deepen the chocolate flavor. If you prefer, simply omit it—the cake will still be delicious.

What size cake tins should I use?

This recipe is designed for four 8-inch (20 cm) cake tins. If you only have fewer tins, bake in batches or divide the batter accordingly and adjust baking times as needed.

Chocolate Fudge Cake Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

This rich and decadent Chocolate Fudge Cake features layers of moist cocoa-infused sponge with a luscious chocolate fudge icing. Perfect for chocolate lovers, this cake combines simple ingredients with an easy baking process to create an impressive dessert for any occasion.

Author: zara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 12 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Cake Ingredients

480 g (3 cups) plain flour
460 g (2 ¼ cups) caster sugar
140 g (1 ¼ cups) cocoa powder
1.5 tsp bicarbonate of soda (baking soda)
1.5 tsp baking powder
1.5 tsp salt
4 large eggs
360 ml (1 ½ cups) buttermilk
120 ml (½ cup) vegetable oil
2 tsp vanilla extract
360 ml (1 ½ cups) boiling water
2 tsp espresso powder (optional)

Chocolate Fudge Icing Ingredients

390 g (2 cups + 2 tbsp) dark chocolate
300 ml (1 ¼ cups) double cream
200 g (¾ cup + 2 tbsp) unsalted butter
160 g (1 cup + 2 tbsp) icing sugar
3 tsp vanilla extract
1 tsp espresso powder (optional)
0.25 tsp salt

Instructions

Prepare Cake Tins: Preheat the oven to 160°C (320°F). Grease and line four 8-inch cake tins with baking parchment, then set aside while preparing the batter.
Mix Dry Ingredients: In a large bowl, sieve together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Whisk to combine everything evenly.
Combine Wet Ingredients: In a separate jug or bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully blended.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and beat until thoroughly mixed. The mixture will be thick, which is expected and perfect.
Add Boiling Water with Espresso: Dissolve the espresso powder (if using) in boiling water. With the mixer on low speed, gradually drizzle this boiling liquid into the batter and beat until the mixture is silky, smooth, and shiny.
Bake the Cakes: Divide the batter evenly among the four prepared tins. Bake in the preheated oven for 20-25 minutes or until the cakes have retracted slightly from the sides and are springy to touch. Insert a wooden skewer into the center; it should come out clean or with a few moist crumbs.
Cool the Cakes: Allow the cakes to cool in their tins for five minutes before turning them out onto a wire rack to cool completely.
Make the Chocolate Fudge Icing: Place all icing ingredients—dark chocolate, double cream, unsalted butter, icing sugar, vanilla extract, espresso powder (if using), and salt—into a large saucepan. Heat gently over low heat, stirring constantly until the butter and chocolate have melted and the mixture is smooth. Remove from heat and let cool until it thickens to a spreadable consistency.
Assemble the Cake: Once both the cakes and the icing have cooled completely, spread some chocolate fudge icing between the cake layers to sandwich them together. Use the remaining icing to cover the top and sides of the assembled cake smoothly.
Serve and Enjoy: Let the cake set a bit to allow the icing to firm up, then slice and serve this rich, fudgy chocolate delight to your guests.

Notes

Using espresso powder enhances the chocolate flavor but is optional.
Ensure the cake is completely cool before icing to prevent the frosting from melting.
If you prefer a less rich fudge frosting, you may reduce butter or cream slightly.
Dark chocolate with at least 70% cocoa solids is recommended for the best flavor.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: chocolate cake, fudge cake, layered cake, chocolate fudge icing, baking, dessert, moist chocolate cake